Recipes
Chicken Soup INGREDIENTS (240 ml cup used) 250 gms chicken (bone in chicken) 1 cup mixed vegetable carrot, potatoes, peas etc ½ cup of corn(to thicken soup) Few tbsp. Lemon juice (helps in fighting flu and cold) 1 tbsp. ginger shredded or grated or paste 1 tsp ghee or oil Spices 1 bay leaf Few pepper corn 2 Small cinnamon stick 3 to 4 cloves
INSTRUCTIONS 1. Add potatoes, peas, corn, chicken, salt, 1 cinnamon stick and few pepper corn to a pressure cooker. Pour enough water (3 to 4 glasses) and cook for 3 whistles. 2. Heat a deep pan with oil, sauté the rest of the spices along with ginger 3. Add carrots and fry for a min. cook till the carrots are cooked. 4. Drain off the stock to the pan and set aside chicken. 5. Shred the chicken and add it back to the pan. 6. Squeeze in the lemon juice and add pepper powder. 7. Serve chicken soup warm
Chicken Curry INGREDIENTS 4 chicken breast fillets, cut into 2.5cm cubes 2 garlic cloves, roughly chopped 2.5cm piece root ginger, roughly chopped 400g tin chopped tomatoes 4 tablespoons natural yoghurt 1 onion, chopped 2 tablespoons vegetable oil 2 tablespoons masala curry paste salt and pepper to season 1 tablespoon plain flour 50ml water 3 tablespoons fresh coriander, chopped coriander leaves to garnish
RAMADANK MUBARA
INSTRUCTIONS 1.Put the tomatoes, garlic, ginger and yoghurt into a blender or food processor and process until the mixture is smooth and set aside. 2.Heat the oil in a large frying pan, add the onion and fry over a medium heat for 3 to 4 minutes, stirring constantly. 3.Stir in the masala curry paste and fry for a further 1 minute over a medium heat, stirring once or twice. 4. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Mix the flour and water together and stir into the pan off the heat. Return to the heat and bring to the boil stirring constantly. Cover and cook over a gentle heat for 15 minutes. 5.Sprinkle in the chopped coriander and serve immediately garnished with coriander leaves.
INSTRUCTIONS 1. Pour 2 cups of cold milk in a saucepan. Add 3 tablespoons of sugar and 2 tablespoons of corn starch also called Maizena.Mix with a wooden spoon until all the lumps are dissolved. 2. Set your stove to medium heat, and bring the milk to a boiling point while stirring constantly. You will notice that the milk mixture gets thicker as it gets hotter.When the milk mixture reaches a boiling point, add ½ teaspoon of rose water. Continue cooking the mixture for another 2-3 minutes. 3. Pour the milk mixture in canisters, bowls, or even tall classes. Let the pudding sit on the counter until it reaches room temperature, then place it in the fridge for a few hours before serving. And that’s it! You can eat this pudding with fruit, jam, or any other topping of your choice.
Muhallabia INGREDIENTS • 2 cups milk • 3 tablespoons sugar • 2 tablespoons corn starch (Maizena) • 1/2 tsp rose water • Toppings: nuts, jam, fruit, honey, etc. 8